Your whole food, plant-based life.

Raw Food: Kale Chips 9 Ways!

Until yesterday, I had never created a raw food recipe for kale chips. I couldn’t bring myself to take a veggie that I consider a bit bitter and try to turn it into something yummy. My friend, Joanna kept insisting that they were fab so I decided to give it a whirl. They turned out better than I could have hoped for. Which is great because Kale is incredibly healthy.

 

Kale, which is actually a form of cabbage, is loaded with fiber. One cup of kale provides you with twice your daily requirement of vitamin A, tons of vitamin C and has over a thousand times the RDA for vitamin K! Kale helps keep your body strong and also helps prevent damage from other forces that are constantly attacking our bodies.

Kale is full of fiber and phytonutrients. It produces sulforaphane which is a natural cancer-fighter that signals the liver to produce cancer fighting enzymes. Kale has high amounts of carotenoids that protect your eyes from ultraviolet light and other major issues. It even helps prevent cataracts.

 

 

 

There are many different kinds of kale out there. I wanted to know how each one tasted, and how it adapted to different recipes. I bought dinosaur kale, purple kale and green kale. Then I came up with three different recipes. So, we have 9 different outcomes.

For the first batch I simply used olive oil and salt. For the second batch, I added garlic and thyme. The third batch, one of my favorites, is a spicy combination of chipotle and smoked paprika combined with some nutritional yeast, cashews and garlic. I think this hot version is my favorite.

The difference between the kale, after all was said and done was negligible. The dinosaur kale has a flatter shape and kept that through dehydration but the curly kale was fine and actually held a little more of the flavor mixture.The taste was pretty much the same for all. You can go very easy on the olive oil. They dehydrate very quickly (4-5 hours) so, start them early in the day and you will have a great snack for later. My biggest challenge with these was to not eat them all before I got the picture taken! Make a lot as they dehydrate down quite a bit.

Kale Chips

For all versions: wash and spin dry 2 bunches kale. Remove the tough spine and tear into bite size pieces, keeping in mind that they will shrink in size as they dehydrate.

 

Dinosaur Kale

 

Green Kale

 

Purple Kale

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114 Comments

  1. Wendy wrote on January 24, 2015

    Made version three today, they are so moorish I’ll be having to make more very soon. Thanks for the great recipe!

    Reply
    • Susan wrote on September 7, 2014

      Hi, Carol, Thank you for asking. Our copyright is stated under the copyright tab up top. You may use the picture and a brief description but please link to this website for the actual recipe. Cheers!

      Reply
  2. Marion wrote on May 19, 2014

    Debra, I use sunflower seeds instead of cashews.

    Reply
  3. Debra wrote on February 3, 2014

    I make kale chips using red bell peppers, cashews, nutritional yeast and lemon juice (blend all in a vita-mix) I sprinkle the sea salt after it’s done. My question is, can I replace the cashews with another nut as the cashews are soo expensive (almost 9.00 a container)?

    Reply
  4. Olga wrote on October 21, 2013

    Hi there,

    I was wondering how vitamin friendly the dehydrator is. I think it could be quite useful for me. I love eating chips and trying out healthier ways to make them myself using vegetable or fruits like carrots and apples.

    Cheers

    Olga

    Reply
    • Susan wrote on October 23, 2013

      The dehydrator is VERY vitamin friendly is you keep your temps under 115. That is why we use it in raw food! Cheers!

      Reply

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